Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9441878 | Food Microbiology | 2005 | 10 Pages |
Abstract
Significance and Impact of the Study: This study constitutes the first step in the designing process of LAB starter cultures endogenous to the small-scale facility in order to protect the typical organoleptic characteristics of its traditional dry sausage. Otherwise, the presence of undesirable micro-organisms in the processing equipment emphasizes the necessity of improving the general hygienic conditions of sausage production in this facility.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Salim Ammor, Cinta Rachman, Stéphane Chaillou, Hervé Prévost, Xavier Dousset, Monique Zagorec, Eric Dufour, Isabelle Chevallier,